This recipe doesn’t have any bacon in it. It does, however, have a lot of another favorite of mine, fungi. As far as I am concerned, mushrooms are pretty much the bacon of the forest. This recipe is a pretty standard risotto recipe and is actually very difficult to screw up as long as you are patient and attentive. Let’s get to the ingredients, shall we?
*2 cups Arborio rice
*4 cups chicken stock
*2 1/2 cups white wine
*1 clove garlic
*1 cup grated Parmigiano Reggiano
*a bunch of shrooms, whatever you can get. The wilder and fresher the better. In this case, I went with some fresh Brown Clamshells and Dried Wood Ear mushrooms. Get as exotic as you like here.
*at least 1 leek, more if you like it extra leeky.
*3 tablespoons butter
Chop your mushrooms to your desired size, this will vary depending what kind of forest bacon you have chosen. Sauté your shrooms at high heat with a little butter and olive oil, maybe some salt and pepper, maybe some thyme, but don’t overdo it.
Finely dice onion, mince garlic.
Add chicken stock and wine to a pot and heat on low. Keep warm.
Add onion, garlic, butter, and rice to a medium sized pot, large enough that it will handle the ever-expanding risotto.
Sauté on medium-low heat until onions and rice are becoming translucent, but not browning.
Add a ladle of the stock & wine to the rice and stir constantly until it is absorbed.
At this point, it’s a matter of adding the liquid, one ladle at a time and stirring almost constantly. The slower you go and more you stir, the creamier and better your risotto will be. Don’t pour a bunch of liquid in and go watch Jeopardy (do people still watch Jeopardy?) or something and you should be fine. Total cooking time will be around 45 minutes.
Meanwhile, roast your leek whole, making sure to rinse it thoroughly beforehand.
When your risotto is about 2/3 done, add the mushrooms.
Wait until it is completely done to add the Parmigiano.
Roughly Chop leeks and put on top, toss a little extra cheese on there and bam, you have a damn impressive dish.